Classic French Wine Chicken
Posted by: Jerseygirl Fri, 8 Jul 2005, at 3:54 a.m.
4 skinless boneless chicken breast halves seasoned with garlic powder, onion
powder and salt to taste
4 tablespoons butter
1 small can Campbell's creamy mushroom soup
1 diced red or green bell pepper
1 small can sliced water chestnuts
1 small jar sliced Green Giant mushrooms
1/2 teaspoon thyme
1/2 cup dry white wine or 4 oz Mott's apple juice
white rice (prepared according to package directions)
Preheat oven to 350 degrees
Brown chicken breasts in 4 tablespoons of butter in a large skillet. Remove the
chicken and lay out flat in a casserole dish.
In the remaining butter, mix the soup, diced bell pepper, water chestnuts,
mushrooms and thyme. Add the wine or the juice (whichever your preference is).
Simmer for 5 minutes. Pour this mixture over the chicken.
Bake, covered at 350 degrees for twenty-five to thirty minutes. Uncover and bake
an additional ten minutes.
Serve over hot prepared white rice with warm rolls.